Authentic German Brezel
Classic German pretzels with a crispy crust and soft interior, perfect with mustard or cheese dip.
20 mins
Prep Time
15 mins
Cook Time
6
Servings
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 1 tbsp sugar
- 2 tsp salt
- 1 packet active dry yeast
- 1/4 cup baking soda
- Coarse salt for topping
- 2 tbsp melted butter
Nutrition Facts
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Instructions
Activate the yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
Make the dough: In a large bowl, combine flour and salt. Pour in the yeast mixture and knead until smooth (about 5-7 minutes). Cover and let rise for 1 hour.
Shape the pretzels: Divide the dough into 6 equal parts. Roll each into a long rope (about 20 inches), then twist into a pretzel shape.
Prepare the baking soda bath: In a large pot, bring 6 cups of water to a boil. Add baking soda (be careful—it will bubble). Reduce to a simmer.
Boil the pretzels: Gently dip each pretzel into the baking soda bath for 20-30 seconds. Remove with a slotted spoon and place on a baking sheet.
Bake: Sprinkle with coarse salt. Bake at 425°F (220°C) for 12-15 minutes until golden brown. Brush with melted butter while warm.
Chef's Tips
- Yeast Check: Ensure your yeast is fresh for the best rise. If it doesn’t foam, start over.
- Dough Consistency: The dough should be slightly sticky but manageable. Add flour sparingly if too wet.
- Shaping Tip: If the dough resists rolling, let it rest for 5 minutes to relax the gluten.
- Baking Soda Bath: This step gives the pretzels their signature crust. Don’t skip it!
- Serving Suggestion: Enjoy warm with mustard, cheese sauce, or cinnamon sugar for a sweet version.
